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Mini Chocolate Rum Raisin Cakes

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Rate this recipe 4.4/5 (5 Votes)

Ingredients

  • 1 1/2 cup raisins
  • 2 cups rum
  • 1 box Betty Crocker Triple Chocolate Fudge Cake Mix
  • 4 eggs
  • 1/3 cup oil
  • 1/3 cup butter, melted
  • 3 1/2 ounces good quality dark chocolate
  • 1/3 cup cream
  • 2 tablespoons sugar

Details

Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

1 Preheat oven to 350 degrees. Place 1 cup of raisins and 1 cup of rum into a microwave-safe bowl. Cover with plastic wrap. Microwave for 5 minutes.
2 Remove 1/4 cup of cake mix and set aside. Pour the rest of the cake mix into a large bowl.
3 Add the eggs, oil, and melted butter to the bowl.
4 Drain the rum completely from the microwaved bowl of raisins, and pour the into the bowl of batter. Stir until the batter is smooth.
5 Sprinkle the 1/4 cup of dry cake mix over the raisins, toss to coat.
6 Pour the raisins into your cake batter, stir gently to mix.
7 Spray two mini Bundt cake pans, or two large muffin pans, with nonstick baking spray. Spoon the batter into your prepared pan. Bake for 16-19 minutes, or until the cake springs back to the touch. Remove from the oven and allow to cool slightly before turning the cakes onto a cooling rack.
8 Place the dark chocolate and 3 tablespoons of the cream into a small, microwaveable bowl. Zap in the microwave for 45 seconds. Whisk until smooth. Return to the microwave, if needed, for an additional 30 seconds or until chocolate is completely melted. Slowly whisk in the rest of the cream until a thin, smooth ganache is formed.
9 Place the remaining raisins in a plastic bag. Add the sugar and shake until coated. 10When ready to serve, place warm cakes on plates. Spoon 2 tablespoons of rum over each cake. Drizzle warm ganache over each cake. Sprinkle with sugared raisins.11Serve with a smidgen of fresh whipped cream for that extra touch

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